Mediterranean Salad With Haloumi And Flat Bread Croutons

• 10 oz prepared mixed antipasto
• None None vegetables in oil
• 1 lb chicken breast, roughly chopped
• 2 tbsp pine nuts
• 8 oz haloumi cheese
• 1/2 None flat bread
• 6 cups arugula
• 5 oz marinated artichoke hearts, drained and quartered
• 2 cups cherry tomatoes
• 1/4 cup balsamic vinegar

1. Drain antipasto in a strainer set over a small bowl. Reserve 1/3 cup of the oil. Chop antipasto vegetables finely.
2. Heat 1 tablespoon reserved oil in a wok or large frying pan on high and stir-fry chicken, in batches, for 2-3 minutes, until cooked through and browned. Keep warm. Stir-fry pine nuts in same wok for 1-2 minutes, until lightly browned.
3. Cut haloumi crosswise into 16 slices. Heat 1 tablespoon reserved oil in same wok and cook haloumi, in batches, for 1-2 minutes, until browned on both sides
4. Cut flatbread into 1/2 inch wide pieces. Cook under a hot broiler for 1-2 minutes, until pieces are browned all over.
5. Place antipasto vegetables, chicken, haloumi, flatbread, arugula, artichoke hearts and tomatoes in a large bowl and toss well to combine. Drizzle with combined remaining oil and balsamic vinegar. Serve sprinkled with pine nuts.

mixed antipasto, vegetables, chicken, nuts, haloumi cheese, bread, arugula, hearts, cherry tomatoes, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/29105 (may not work)